Steps for preparation

Heat ¾ cup water in a non-stick pan, add papad khar, salt and asafoetida, mix well and bring to a boil. Remove from heat and set aside to cool.
crush peppercorns in a mortar with a pestle.
Mix together green gram flour, black gram flour and coarsely crushed peppercorns in a bowl. Add papad khar water and knead. Add 2 tablespoons oil and knead. Add some more oil and knead to a stiff dough.
Add some more oil and pound for 6-8 minutes. Stretch with hands. Divide into equal portions, cover with a muslin cloth and set aside for 2-3 hours.
Dust portions with some black gram flour and roll out into thin papads. Spread the papads on a sheet and sundry, turning sides, for 2 days.
Roast and serve.